We loved the irregular shape of these savory crackers. Store them in an airtight container for up to 3 days. Vary the flavor by using other dried herbs in place of herbes de Provence. Serve with Roasted Fig and Arugula Salad (recipe on page 114).
2 cups all-purpose flour
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
2 teaspoons dried herbes de Provence
1 teaspoon baking powder
1 teaspoon sugar
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon salt
1/2 cup fat-free sour cream
2 tablespoons butter, melted
1 large egg
3 tablespoons yellow cornmeal
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine sour cream, butter, and egg, stirring with a whisk. Add egg mixture to flour mixture; stir to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
Divide dough in half. Place 1 dough portion on each of 2 baking sheets coated with cooking spray and sprinkled with 1 1/2 tablespoons cornmeal; turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle (about 1/8 inch thick). Bake at 350° for 15 minutes or until browned and crisp. Remove from pan, and cool completely on wire racks. Break into 24 crackers.